Ingredients
Equipment
Method
- In a medium saucepan, gently whisk together the full-fat coconut milk, unsweetened coconut cream, granulated sugar, and vanilla extract. If you desire an even more intense coconut flavor, add the optional coconut extract now.1 can (13.5 oz) full-fat coconut milk, 1 can (13.5 oz) unsweetened coconut cream, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ½ teaspoon coconut extract
- Place the saucepan over medium heat. Stir the mixture constantly, ensuring the sugar completely dissolves. Do not boil the mixture; aim for a gentle simmer to help meld the flavors. This usually takes about 5-7 minutes.
- Once the sugar is dissolved and the mixture is warm, remove the saucepan from the heat. Stir in the shredded unsweetened coconut. This will help infuse the ice cream base with even more delightful coconut essence as it cools.2 tablespoons shredded unsweetened coconut
- Allow the mixture to cool at room temperature for about 15-20 minutes. Then, cover the saucepan or transfer the mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving the best ice cream consistency.
- Pour the thoroughly chilled coconut base into your ice cream maker. Churn according to the manufacturer's instructions for your specific machine. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Cover it tightly and freeze for at least 2-3 hours, or until it reaches your desired firmness. For the creamiest results, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
Notes
For best results, store leftovers in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid to prevent ice crystals from forming. This will keep your ice cream fresh and creamy for up to 2 weeks.
